Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.

Step 2

Meanwhile, preheat a large chargrill over high heat. Spray zucchini with oil. Cook for 2-3 minutes or until browned and tender. Add zucchini, chilli, tomato, feta and onion to quinoa.

Step 3

Place turkey steaks on a plate. Drizzle with half the juice and sprinkle with rosemary. On an oiled char-grill, cook for 3 minutes each side or until cooked through.

Step 4

Whisk remaining juice, honey and oil in a small bowl until combined. Add dressing and rocket to quinoa mixture. Serve turkey with quinoa salad.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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